Smoke and Spice

& ALL THINGS NICE

The best food and drink pairings are a perfect marriage of flavours and sensations. Eddie Nara explores Asian food and whisky pairings and his recommendations reveal that a complementary match might mean veiling flavours and textures, or encouraging them to the surface.

Served neat, the whisky is powerful, but the spectrum of whisky flavours is as broad as that of wine. When seeking a set, the dram’s power should not overwhelm the menu but create delectable harmonies of taste and feeling. Whiskies range from light to intense; fruity to rich; dry to peaty; and single malt to smooth blends.

Peated whisky is the most versatile style when it comes to Asian food. “The spicy (pepper, cinnamon and ginger) characters of certain whiskies complement spicy Southeast Asian food,” Nara said. “Some peated whiskies are salty, which enhances the freshness of delicate shellfish, such as oysters for example. Peated or smoky whisky with seafood, like plain blanched shrimp, is one of my favourite pairings.”

“The ability of whisky’s high alcohol strength to cut through oiliness on the palate is a strength when it comes to pairing it with Asian cuisines, particularly Chinese food,” Nara said. And where wine pairing is challenged by banquet menus, whisky works well. “When preparing a tasting menu, it’s not necessary to pair each dish with a different whisky, instead group two to three dishes with one whisky,” he suggests.

Whisky can also be used as an ingredient in cooking. “Add a few drops of peated whisky to a fishy Chinese soup to help moderate the seafood flavour,” Nara recommends.

To enhance certain flavours, let protein and flavour profile be your guide. Char siu is best paired with sweet whiskies, and pork knuckle in red braising sauce makes a great combination with single malt Japanese whisky Kanosuke, First Edition 2021 (cask strength), Nara said.

Sherry cask whisky goes well with roast meat, steak or satay skewers and premium blended whisky, such as Johnnie Walker Blue Label, pairs nicely with yakitori. “Certain whiskies have meaty flavour profiles,” Nara points out.

Some whisky characteristics can bring balance to Asian food pairings. “Whisky’s vanilla character helps make it a successful drink to pair with many Asian cuisines because vanilla is a character we don’t normally find in Asian dishes.”

According to Nara, spicier is superior when it comes to chilli heat in Asian food, and alcohol level plays a role here. “High proof whiskies like 50%+ abv can magnify the chilli spice of a dish, whereas a fruity style will subdue the spice.”

Desserts are another dish that can pair well with certain whiskies, elevating a nightcap from average to exceptional. “Whiskies with sweet, rich fruit and chocolate characters are a good match with western desserts, although I believe bourbon is a better match with Chinese and Asian desserts.”

The impact of whisky on a menu can be restrained by how it is drunk. “Whisky doesn’t have to be drunk neat. In Japan, a whisky pairing will normally be served in a highball glass, on the ‘rocks’ or mizuwari (cut with water). And whisky’s strength and effect are offset by taking small sips.”

As with any pairing, the choice comes down to personal preference. Smoky styles can offset saltiness while a peaty style will balance a seafood dish. Sweeter styles can complement roasted and barbecued meat or enhance rich desserts.

When partnering up, don’t be intimidated by whisky’s spirit strength. Discover different flavour combinations or consider dilution as a solution to make the relationship work.